Paleo Shepherd's Pie

Recipe to not miss this week....October 8: Paleo Shepherd's Pie

This is adapted from a Shepherd's Pie recipe from WeightWatchers.  Think you can't stop eating potatoes? Wait until you try my Shepherd's Pie with mashed cauliflower instead of mashed potatoes!  It's delicious! And don't even get me started if your a calorie counter because this dish is next to nothing!

Serves 6, about 200 calories per serving

Ingredients:

1 1/2  large heads cauliflower, trimmed, chopped and steamed until very soft

1/8 tsp table salt, or to taste
2 tsp olive oil
1 cup(s) onion(s), chopped
1 bag of frozen diced carrots & peas (I find this at Kroger)
2 stalk(s) celery, diced (medium)
1 pound(s) uncooked ground turkey breast
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
1 cup(s) canned chicken broth, or beef broth
**be careful with the rosemary & thyme! I go light.
• Preheat oven to 400ºF.
Using a hand mixer or food processor, mix cauliflower until smooth.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots/peas and celery; cook until soft, about 3 minutes. Add meat and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
• Transfer meat mixture to a  9X13 cake dish. Spread mashed cauliflower over top and using the back of a spoon, make decorative swirls over the top. Bake until golden, about 30 minutes. Slice into 6 pieces and serve.